COMPANY DETAILS

Barry Callebaut

Pfingstweidstrasse 60

Zurich

8005

Switzerland

 

www.barry-callebaut.com

 

 

Tel. +41 43 204 04 04

Fax. +41 43 204 04 00

ACTIVE CATEGORIES

Cocoa and Cocoa Products, Confectionery - Chocolate, Confectionery - For Bakery Industry

Barry Callebaut

With annual sales of about CHF 6.7 billion (EUR 6.1 billion / USD 6.8 billion) in fiscal year 2015/16, the Zurich-based Barry Callebaut Group is the world’s leading manufacturer of high-quality chocolate and cocoa products – from sourcing and processing cocoa beans to producing the finest chocolates, including chocolate fillings, decorations and compounds. The Group runs more than 50 production facilities worldwide and employs a diverse and dedicated global workforce of close to 10,000 people. The Barry Callebaut Group serves the entire food industry, from industrial food manufacturers to artisanal and professional users of chocolate, such as chocolatiers, pastry chefs, bakers, hotels, restaurants or caterers. The two global brands catering to the specific needs of these Gourmet customers are Callebaut® and Cacao Barry®. The Barry Callebaut Group is committed to make sustainable chocolate the norm by 2025 to help ensure future supplies of cocoa and improve farmer livelihoods. It supports the Cocoa Horizons Foundation in its goal to shape a sustainable cocoa and chocolate future.


Articles On FoodIngredientsFirst

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Food Ingredients News  16 July 2018

Barry Callebaut hails volume growth “significantly above global chocolate confectionery market”

16 Jul 2018 --- Barry Callebaut has released its nine-month key sales figures for the fiscal year 2017/18 which has shown good group momentum and volume growth that is significantly above the global chocolate confectionery market, according to the company. In the first nine months of fiscal year 2017/18 (ended May 31, 2018), the manufacturer of high-quality chocolate and cocoa products grew its sales volume by 6.9 percent to 1,512,853 tons.

Food Ingredients News  06 June 2018

Sustainable cocoa farming: Barry Callebaut intensifies cooperation with Ghana and Ivory Coast authorities

06 Jun 2018 --- Barry Callebaut has joined forces with cocoa authorities in Ghana and the Ivory Coast to clear and replant trees infected with the swollen-shoot virus (CSSV) disease. The move comes as part of a more comprehensive project working towards a model for sustainable cocoa farming. The manufacturer of high-quality chocolate and cocoa products has signed letters of intent with both the Ghana Cocoa Board (COCOBOD) and the Coffee Caco Council of Côte d’Ivoire (Conseil Café Cacao).

Food Ingredients News  22 May 2018

Barry Callebaut expands dairy-free chocolate portfolio

22 May 2018 --- Barry Callebaut has announced the expansion of its dairy-free chocolate product portfolio, the new Pathway range which is set to premiere at this year’s annual Sweets & Snacks Expo in Chicago, Illinois on May 22-24, 2018. With consumers demanding more dairy-free options across food categories, Pathway offers a range of dairy-free chocolate solutions, that is ready to use for myriad applications, including confectionery, baked goods, cereals and snack products.

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Video Interviews

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12 December 2017

Successfully reducing sugar in chocolate NPD – Barry Callebaut

Barry Callebaut is highlighting several solutions to reduce the sugar content in chocolate. “We try to make sure that, next to improving the nutritional profile of the chocolate, we keep it an indulgent product, because ultimately that’s what consumers are looking for,” says Sofia Popova. One of the ways to do it is to use polyols like maltitol instead of sugar. However, it can have unpleasant side effects. Therefore, Barry Callebaut believes that a better solution is to partially use polyols, but then replace the rest of the sugar with some fiber blends. These fiber blends normally come from natural sources and allow the chocolate to keep a very nice mouthfeel, taste profile and aroma, creating an indulgent taste experience.


08 September 2017

Innovation Through the Ruby Cocoa Bean

Ruby chocolate is made from the Ruby cocoa bean and through unique processing Barry Callebaut has unlocked the fruity flavor and vibrant color of Ruby, naturally present in the cocoa bean itself. The cocoa beans can be found in many different regions of the world. The bean has a specific set of attributes, which Barry Callebaut has managed to unlock through an innovative process that took several years to develop. “The bean we use you can find everywhere and anywhere, that’s what makes Ruby chocolate so exciting and innovative because it is already here on the planet. At the time we didn’t know what to do with it, like many innovations, but a few years ago we started to work on it and it came together in the perfect way,” Herwig Bernaert, Director of Global R&D at Barry Callebaut,  tells FoodIngredientsFirst.


08 September 2017

Hedonistic Indulgence in Chocolate

According to research performed by consumer agency Haystack, Ruby chocolate meets consumer needs in a way no chocolate has ever done before. This fourth type of chocolate offers a totally new taste experience, Barry Callebaut reports. Ruby chocolate has an intense taste and characteristic reddish color. The ruby bean is unique because the fresh berry fruitiness and color are naturally present. Bas Smit speaks to FoodIngredientsFirst about Hedonistic Indulgence. 


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